Braised Beef Short Ribs + Parsnip Puree, an adapted Ad Hoc recipe
Jessica's Gluten Dairy Free Kitchen
Jessica's Gluten Dairy Free Kitchen
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Ingredients

  • 30 minutes
  • 2 medium onions
  • 4 medium shallots
  • 3 carrots
  • 2 cups baby carrots
  • 3 celery stalks
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1/2 bunch fresh parsley
  • 1 750 ml bottle
  • 1 cup or
  • 6 pounds bone
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons crushed black pepper
  • 1/4 cup coconut flour
  • 2 tablespoons apple cider vinegar
  • 6 tablespoons coconut oil
  • 3 pounds parsnips
  • 6 medium
  • 1 large onion
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1/2 cup coconut milk
  • 6 quart
  • 4 tablespoons of coconut oil
  • 325 degrees
  • 300 degree
  • 15-20 minutes

Instructions

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